Thursday, March 03, 2011

Garden Casserole . and Cha Cha Porkchops with Mango Salsa

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Garden Casserole


1 Large onion, sliced

1 Medium sweet red pepper, cut into strips

2 Cloves garlic, minced

3 Tablespoon butter, melted

1/4 Cup all purpose flour

6 Small baking potatoes-unpeeled & sliced

1 10 oz. Frozen cut green beans, thawed

2 Cups 8 oz. shredded Swiss cheese

1 Cup half & half

1/2 Teaspoon dried whole rosemary

1/2 Teaspoon salt

1/4 Teaspoon pepper

16 Strips of sweet red pepper

Saute onion, red bell pepper, and garlic in butter until crisp and tender. Add flour: cook 1 minute. Stirring constantly. Spoon half of onion mixture into lightly greased 13x9x1” inch baking dish. Layer half each of potato slices, green beans & cheese over onion mixture.  Repeat layers of onion mixture, potatoes and green beans. Combine half & half and next 4 ingredients; pour over vegetables. Cover and bake 375’ F. for 1 hour or until potatoes are tender; sprinkle with remaining cheese and garnish with 16 red pepper strips. Yield 8 to 10

I found this recipe in the Seasoned with fun cookbook. I have used this book quite a bit lately. I picked it up a month ago at a thrift store for a quarter.

Cha Cha Porkchops

3/4 cup orange juice, fresh
1/2 cup extra virgin olive oil
1 1/2 tablespoons garlic, finely minced
1 tablespoon ground cumin
3/4 teaspoon ground cinnamon
coarse salt
fresh ground black pepper, to taste
6 center-cut pork chops, bones frenched
Combine the orange juice, olive oil, garlic, cumin, cinnamon and salt and pepper in a large bowl.

Mango Salsa

Yield: 2 cups.
2 ripe mangoes, peeled, pitted and cut into 1/4-inch cubes
1/2 cup diced red onion
2 teaspoons finely minced garlic
1 teaspoon finely minced jalapeno pepper, seeds removed
2 tablespoons coarsely chopped fresh basil or mint
2 tablespoons fresh lime juice
2 tablespoons olive oil
Freshly ground black pepper

Place the mangoes in a bowl. Add onion, garlic, jalapeno, basil or mint, lime juice, oil and salt and pepper to taste. Fold together with a rubber spatula. Refrigerate, covered, for up to 3 hours before serving.

Note: To peel and dice the mangoes, first slice the fruit away from either side of its long, flat pit. You will have two slices, each shaped like a rough oval. With a paring knife, score the flesh of the mango into cubes, taking care not to cut the skin. Press the skin of each half inward, so the cubes of fruit pop out, then slice them from the skin.

Adapted from "Celebrate!" by Sheila Lukins

Add the chops and coat well with marinade.
Cover bowl and marinate in refrigerator for 2-4 hours, turning once or twice.
Heat a barbecue grill to high and grill the chops for about 6 minutes per side. -Be sure not to overcook.

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